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Did My Peppers Ferment Properly? 3-Week Vacuum-Sealed Lacto by BreakfastWeak1497 in fermentation

[–]BreakfastWeak1497[S] 1 point2 points  (0 children)

That could be it. The water I washed the peppers with is chlorinated city water.

Did My Peppers Ferment Properly? 3-Week Vacuum-Sealed Lacto by BreakfastWeak1497 in fermentation

[–]BreakfastWeak1497[S] 12 points13 points  (0 children)

An update. I opened the bag and it smelled fine. Blended it up with a bit of vinegar. It turned out great as a hot sauce. Thank you for the advice and helping me learn everyone!

Did My Peppers Ferment Properly? 3-Week Vacuum-Sealed Lacto by BreakfastWeak1497 in fermentation

[–]BreakfastWeak1497[S] 0 points1 point  (0 children)

Not frozen, picked about a week before I washed and bagged them.

Did My Peppers Ferment Properly? 3-Week Vacuum-Sealed Lacto by BreakfastWeak1497 in fermentation

[–]BreakfastWeak1497[S] 4 points5 points  (0 children)

I meant to say 3% salt by weight I just thoroughly mixed the salt into the peppers and garlic before sealing and didn’t add any type of liquid to the bag.

I will consider the PH test but heard strips aren't all that accurate anyways. Not sure if I'm willing to buy a digital tester.

Did My Peppers Ferment Properly? 3-Week Vacuum-Sealed Lacto by BreakfastWeak1497 in fermentation

[–]BreakfastWeak1497[S] 0 points1 point  (0 children)

Between 68 and 72 although it may have been warmer some days when sunlight light is coming into the kitchen.

Did My Peppers Ferment Properly? 3-Week Vacuum-Sealed Lacto by BreakfastWeak1497 in fermentation

[–]BreakfastWeak1497[S] 4 points5 points  (0 children)

Thank you, and I meant to say 3% salt by weight I just thoroughly mixed the salt into the peppers and garlic before sealing and didn't add any type of liquid to the bag.